Ingredients:
Pancakes:
1 quart milk
14 oz plain flour
6 eggs
1/2 glass of brandy
Pinch of salt
Lump of pork fat
To finish:
Generous splash of Aguardiente, or brandy
Sugar, to sprinkle over the top
Custard filling:
1 quart milk
A curl of lemon zest
Pinch of cinnamon or 1/2 cinnamon stick
8 egg yolks
7 oz sugar
3-1/2 oz cornstarch
Vanilla extract to taste
Preparation:
Mix all the pancake ingredients to make a liquid batter and leave to rest. Meanwhile, make the custard. In a 1-liter bowl, mix the egg yolks with the sugar and cornstarch. Heat the milk slowly with the lemon zest and cinnamon and, when it comes to a boil, remove the milk from the heat. Stir into the egg yolks, pour the mixture back into the pan and put over low heat, stirring all the time, until the custard thickens. Flavor with vanilla extract if you wish. Pour into a flat plate to cool while you make the pancakes.
Sieve the rested batter to remove lumps. Heat a heavy-bottomed frying pan over high heat with the pork fat till it runs and begin to make thin pancakes, frying them till golden on each side. Pile them up, separating them with grease-proof or waxed paper. When they are cool, fill with a few spoonfuls of custard and sprinkle with a little aguardiente.
Recipe courtesy of Spain GourmeTour magazine
